Mujadara Recipe – Lebanese Lentils and Rice with Fried Onions
Jan 22, 2021
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Mujadara is a classic Lebanese dish made of tender lentils, fluffy rice, and caramelized onions, creating a comforting meal packed with flavor. This simple yet flavorful recipe is infused with warm spices like cumin and cinnamon, which bring depth and richness to every bite.
Lentils and rice are a staple in many Middle Eastern households. Mujadara is a perfect example of how humble ingredients can create a nourishing, satisfying, and delicious dish.
Other recipes that tend to be simple yet delicious are Lebanese vermicelli rice, Turkish rice pilaf with orzo, or Persian lentil rice. Mujadara is also similar to the base of Koshari, an Egyptian classic made with pantry staples.
Recipe Highlights
Cultural Influence: Lebanese
Primary Cooking Technique: Simmering and caramelizing
Suitable for: Vegan, vegetarian, dairy-free
Dominant Flavor Profile: Earthy and warm, with a blend of cumin, cinnamon, and caramelized onions
Skill Level Required: Beginner-friendly
What Is Mujadara?
Mujadara, also known as mujaddara, mujadarah, mejadra, mudardara, and moujadara, is a traditional Middle Eastern dish made from a combination of lentils, rice, and caramelized onions.
Its origin is traced back to Lebanon and the Levant, where it’s a beloved comfort food often enjoyed as a vegetarian or vegan meal.
This simple yet flavorful dish showcases the earthy flavors of lentils, the warmth of aromatic spices like cumin and cinnamon, and the irresistible sweetness of slow-cooked onions.
Whether you serve it with a side of plain yogurt, a fresh salad, or as a standalone dish, Mujadara is a hearty, filling, and nutritious dish.
Mujadara Ingredients
- Onion: All the flavor of this dish comes from the onions. Use at least 4 onions for this recipe. You need two to cook with the rice and lentils and two to fry and top the dish.
- Olive Oil: Use extra virgin olive oil to caramelize sliced onions. It enhances the depth of flavor and brings out the onions’ natural sweetness.
- Lentils: Traditionally, mujadara is made with dark brown lentils which are a bit difficult to find in regular supermarkets, but they are available online or at Middle Eastern shops. Opt for green lentils as they hold their shape during cooking and you can find them in every supermarket. Make sure not to use red lentils.
- Rice: This dish is made with white rice or long-grain rice. My preference is basmati rice because it gets nice and fluffy after cooking. If you prefer using brown rice, you need to adjust the cooking time as it will take longer to cook.
- Water: Use warm water instead of cold water when adding it to the pot. This prevents the temperature from dropping and helps the rice and lentils cook evenly.
- Spices: You need a combination of salt, cinnamon, and cumin. If you’re not a fan of cinnamon, you can just leave it out.
How to Make Mujadara
Step 1: Caramelize the Onions
Start by slicing the onions thinly and evenly to ensure uniform caramelization. Then, heat some olive oil over medium heat and fry the sliced onions until golden brown. Set aside.
Cooking them low and slow over medium heat brings out a rich, sweet flavor without burning them. You don’t want them to be super soft and mushy, you want them to keep their shape yet be golden and brown.
Step 2: Cook Lentils First
Now, heat the olive oil in a pot over medium heat. Sauté chopped onion and once it’s golden, add in lentils and give it a nice stir for about two minutes.
Lentils take longer to cook than rice, so cooking them for a few minutes before adding rice ensures they soften perfectly without overcooking the rice.
Step 3: Add Rice and Spices
Next, add in the rice and cook for about a minute. Season with cumin and cinnamon. Stir until the rice is well-coated and lightly toasted, which prevents it from becoming sticky.
Step 4: Simmer Gently
After that, pour water into the pot with salt. Bring to a simmer, cover, and cook for 30-40 minutes until lentils and rice are fully cooked.
If the water is completely absorbed but the rice and lentils are not fully cooked, add ⅛ cup more water and cook for more minutes.
Once the rice and lentils are completely cooked, let the lentil and rice sit for a few minutes. This will allow the flavors to come together and the dish will taste better.
Before serving, gently fluff the lentils and rice with a fork to keep the grains intact and separate.
Step 5: Top with Caramelized Onions
Finally, fill a platter with mujadara and finish the dish by topping it with the sweet, caramelized onions you prepared earlier. Serve warm.
How to Serve Mujadara
Mujadara is traditionally enjoyed as a hearty main dish, but you can also serve it as a side. Its rich, earthy flavors pair wonderfully with fresh, light accompaniments.
So, spoon mujadara onto a large serving platter and top it generously with the caramelized onions. Serve it warm for the best flavor and texture.
Mujadara goes so well with a bowl of yogurt. Check out my homemade yogurt recipe. Also, a simple side of plain or Greek yogurt adds a cooling, creamy contrast to the warm spices in the mujadara. You can also make tzatziki, a yogurt-based sauce with garlic and cucumber for extra flavor.
A fresh, crisp salad with cucumbers, tomatoes, and greens such as fattoush, tabbouleh, or salad shirazi pairs beautifully with mujadara. These salads add a burst of freshness to balance the dish’s heartiness.
Tangy pickles such as pickled cucumbers, pickled turnips, pickled cabbage, or olives offer a zesty bite that complements the savory depth of the mujadara.
As a side dish, serve mujadara with grilled chicken, lamb, or beef. It even makes a great side dish for beef shish kabob with toum or chicken shish kabob.
Variations and Substitutes
Brown Rice Mujadara: For a healthier option, substitute white rice with brown rice. Keep in mind that brown rice takes longer to cook, so adjust the cooking time and water accordingly.
Quinoa Mujadara: Swap rice with quinoa for a protein-packed version of mujadara. Quinoa cooks faster, making this an excellent option for a quick, nutrient-dense meal.
Spice Substitutes: Substitute cinnamon with allspice to give the dish a slightly different but equally warming spice note.
Fried Topping: If you want extra crunch and flavor, top the mujadara with crispy fried onions or shallots instead of caramelized onions. These add a satisfying crispiness to each bite.
Recipe Tips
- Cook Onions Slowly: The key to perfect caramelized onions is cooking them over medium heat with olive oil. Stir frequently to slowly develop a deep, golden-brown color and sweet, rich flavor.
- Separate batches: Prepare the caramelized onions separately from the ones used in the base. The deeply caramelized onions will be used as a topping, while the sautéed onions will form part of the lentil-rice mixture for added richness.
- Use Long-Grain Rice: Long-grain rice is ideal for Mujadara as it keeps the dish light and fluffy, with each grain of rice remaining separate. Avoid short-grain rice, which can become sticky.
- Wash Rice: Wash the rice thoroughly before cooking to remove excess starch. This helps achieve separate, fluffy grains instead of a sticky mixture.
- Adjust Water: Depending on the brand and type of rice and lentils you use, you may need to adjust the water. Keep an eye on the pot and add a little more water if needed to ensure everything cooks evenly.
- Use a Heavy-Bottomed Pot: To prevent the lentils and rice from sticking or burning, use a heavy-bottomed pot to ensure even cooking. This will help distribute the heat more effectively.
How to Store Mujadara
Room Temperature: After cooking, Mujadara can sit at room temperature for up to 2 hours.
Refrigerator: Store mujadara leftovers in an airtight container and refrigerate for up to 4 days.
Freezer: Mujadara freezes so well. Therefore, you can make a big batch, use some for your meal prep, and freeze the rest. Simply, transfer the rice and lentils into a freezer-safe container and freeze for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight. To serve, you can use a microwave or transfer it to a small pot and add ⅓ cup water, cover, and heat over medium-low until warm and heated through.
Reheating: To reheat mujadara, place it in a skillet over medium heat for 15 – 20 minutes until completely heated through. To prevent it from drying out, add 2 tablespoons of water or olive oil. You can also microwave it in a covered dish, stirring occasionally to ensure even heating.
Frequently Asked Questions
While some recommend doing so, I don’t find it very necessary. If you have the time, soak them for 30 minutes or so, however, you will have equally delicious mujadara if you don’t soak the lentils and rice.
Use brown or green lentils for Mujadara as they hold their shape well during cooking. Red lentils tend to become too soft and mushy, altering the dish’s consistency.
You sure can. Mujadara is typically made with long grain rice such as basmati rice but you can use jasmine or brown rice. However, you should modify the cooking time and the amount of water according to the type of rice you use.
Onions are the key ingredient for the flavor and texture of Mujadara, but you can reduce the amount or substitute them with shallots or leeks if needed.
Absolutely! You can make mujadara ahead of time and simply heat it right before serving. However, I strongly suggest you make the caramelized onion fresh as it will taste so much better. You can make the caramelized onion as the lentil rice is heating.
More Must-Try Lentil Recipes
Mediterranean recipes
Easy Mediterranean Green Lentil Soup
Soups and Stews
Easy Chicken Lentil Soup Recipe
Mediterranean recipes
Mediterranean Lentil Salad Recipe
Persian Recipes
Adasi Persian Lentil Soup Recipe
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Mujadara Lebanese Lentils and Rice with Crispy Onions
Instructions
Crispy Onions
- Heat the oil in a pan over medium high heat. Slice the onions thinly and set them aside.
- Fry the onions until golden and crispy. Take them out of the oil and place on a cooling rack for the excess oil to drip.
Mujadara
- Heat the olive oil in a pot over medium heat. Sauté chopped onion until golden.
- Add in lentils, give a nice stir, and cook for two to three minutes.
- Add rice, cumin, and cinnamon to the lentils. Stir well so everything is completely combined.
- Pour water into the pot with salt, bring to a simmer, cover and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.
- Once the mujadara is completely cooked, let it sit for a few minutes. Mix the lentils and rice with caramelized onion and serve.
Video
Notes
- Use Long-Grain Rice: Long-grain rice is ideal for Mujadara as it keeps the dish light and fluffy, with each grain of rice remaining separate. Avoid short-grain rice, which can become sticky.
- Wash Rice: Wash the rice thoroughly before cooking to remove excess starch. This helps achieve separate, fluffy grains instead of a sticky mixture.
- Adjust Water: Depending on the brand and type of rice and lentils you use, you may need to adjust the water. Keep an eye on the pot and add a little more water if needed to ensure everything cooks evenly.
- Use a Heavy-Bottomed Pot: To prevent the lentils and rice from sticking or burning, use a heavy-bottomed pot to ensure even cooking. This will help distribute the heat more effectively.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finally, a decent Mujadara recipe. I can’t cook at all, and I made this, and it was wonderful!
I tried the recipe and then realized there aren’t specifics about simmering. Do I bring to a boil then simmer with lid? Just simmer?
Yes you should cover the pot for the rice and lentil to cook, hope you enjoy this dish!
I am new to lentils and do not know which to use in this recipe or does it matter? I live in a small town in New Mexico and our grocery stores so not carry a lot of different cuisines foods. Our nearest larger city is Lubbock , Tx 100 miles away or Albuquerque 3 1/2 hours away. We have our own distinctive cuisine here that includes Hatch chilies, pinto/black beans and rice plus tortillas. I am gradually trying different flavors at 78 years old. Never too late to try something new. I am enjoying reading your posts and learning. Have blessed day and thank-you. JoAnn
Hi JoAnn and welcome! I’m so glad you want to try this recipe. You know the regular green/brown lentils you can find in any supermarket? Those work just fine in this recipe, and it would taste great!
We made this dish last night with basmati rice and it was wonderful. So full of flavour and the caramelized onions on top really elevated it. Thanks for sharing!
This looks and sounds delicious! Bookmarking it because I need more lentil recipes in my life!
Oh yum! So many wonderful flavors and I love the contrast of textures as well, especially with the fried crispy onions.
I made these lentils and rice as a side with dinner last night and they were delicious! Super flavorful!
This dish turned out so good – so much flavor! Thank you!
This is a favourite of mine, which we have with leftover roast lamb, usually with shawarma spices. Great with a bit of hummus, shatta, toum, pita, pickles and a cucumber, tomato and red onion salad.
I would never chance the “if the rice and lentils aren’t cooked, add some water” method though. Rice and lentils cook at different rates and in different ways. I cook my rice (with vermicelli of course) by the absorption method, so no more than 10 minutes, and the lentils separately. You can use ready cooked lentils too I suppose.
Thank you very much for sharing this recipe alhamdullillah.